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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We had a very large family—seven children , says Marc Racicot, governor of Montana. Every Sunday and for picnics we had chicken. Those days it was French-fried. And, he adds, it was always served with French-fried potatoes and broccoli with cauliflower. Ingredients:
4 chicken breast halves (about 1/2 lb. each) or whole legs (thigh and drumstick, about 1/2 lb. each) |
2 1/2 cups cornflakes |
1 teaspoon dried thyme |
3/4 teaspoon paprika |
about 1/2 teaspoon salt |
about 1/4 teaspoon pepper |
2 large egg whites |
cooking oil spray |
Directions:
1. Remove and discard skin and excess fat from chicken. Rinse chicken and pat the pieces dry.
2. Place cornflakes in a plastic food bag and crush gently with your hands to make very coarse crumbs.
3. Add thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper to bag; shake to mix.
4. In a shallow bowl, beat egg whites with a fork until slightly frothy.
5. Coat chicken pieces with egg white, drain briefly, then put in bag with crumb mixture, 1 piece at a time. Turn bag to coat chicken well.
6. Arrange chicken pieces slightly apart in a 10- by 15-inch nonstick pan. Lightly mist chicken with cooking oil spray.
7. Bake chicken in a 425° oven until meat is no longer pink in thickest part (cut to test), about 25 minutes for breasts, about 30 minutes for legs.
8. Add salt and pepper to taste.
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